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Roasted Pork Loin With Almond Pesto And 5 Spice Root Vege

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Eggs	Thai	Eastwest2	4	Servings

INGREDIENTS

1 1/4	c	Slivered or whole almonds
		toasted
		save 1/4 cup for garnish
3		Serrano chiles
		Juice of one lime
6		Garlic cloves
1	T	Minced ginger
2	c	Picked Thai basil leaves
1	c	Picked mint leaves
3/4	c	Peanut oil
3	lb	Pork loin -, to 4 lbs cut
		into at least
		Four 2" pieces, and pounded
		flat
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/4	c	Sliced green scallions, for
		garnish
		Canola oil, for cooking
		=== 5 SPICE ROOT VEGETABLE
		RAGOUT ===
1	T	Butter
1	c	Diced red onions
1	T	Five spice powder
1	c	Diced carrots
1	c	Diced celery
1	c	Diced celery root
1	c	Diced parsnip
2	c	Chicken stock
1	T	Cornstarch slurry -, 1/2
		tbspn cornstarch
		Mixed with cold water), Mixed with cold water
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== PASTRY CUPS ===
2	c	All-purpose flour
4	oz	Butter -, 1 stick cut into
		small piece
		And frozen, JB trick
1	t	Salt
1	pn	Five spice powder
2		Eggs, lightly beaten with
1	T	Ice water

INSTRUCTIONS

In a food processor, place almonds, chilies, lime juice, garlic and
ginger and mix well. Add the basil and mint leaves. Slowly drizzle in
the oil to achieve a thick puree. Check for seasoning. Season the  pork
and spread the pesto on each pork escalope. Save a little pesto  for
garnishing. Roll the pork escalopes and tie each one with string.  In a
hot saute pan coated with oil, sear the pork roulades on all  sides.
Place pork in a 350 degree oven for about 20 minutes. An  internal
temperature of 155 to 160 degrees is ideal. I love my pork  pink. Let
loin rest for at least 5 minutes before slicing.  Add a little oil to
thin out the remaining pesto.  For the 5 Spice Root Vegetable Ragout:
In a 2-quart saucepan on medium  heat, add the butter, onions and 5
spice powder. Saute for 3 minutes  then add carrots, celery, celery
root and parsnips. Saute for 10  minutes then add chicken stock. Reduce
stock by 30 percent until the  vegetables are soft but not mushy. Stir
in the cornstarch slurry to  thicken. Check for seasoning.  For the
Pastry Cups (can substitute frozen puff pastry): In a food  processor
with the blade, add flour, butter, salt and 5-spice. Pulse  until
butter ends up in very small, tiny pieces. Add the egg mixture  and
pulse until a ball is formed. If ball is too dry, add a little  water
or, if too wet, add a little flour. In either case, pulse to
incorporate. Wrap ball in plastic and refrigerate for 1 hour.  Roll out
dough to 1/4-inch thick and dock dough (make small holes).  Cut out
circles or squares and place on an upside-down muffin pan.  Place a
sheet of parchment on top then weigh down with a sheet tray.  Bake at
425 degrees for 18 to 20 minutes or until golden brown.  For Plating:
Zigzag pesto oil on white plate. Place one pastry cup in  the center of
a plate and generously over fill with vegetable ragout.  Slice thick
slices of pork and surround cup. Garnish with toasted  almonds and
sliced scallions.  This recipe yields 4 servings.  Source: "EAST MEETS
WEST with Ming Tsai - (Show # MT-1B05) - from the  TV FOOD NETWORK"
S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"  Per serving: 696 Calories (kcal); 46g Total Fat;
(60% calories from  fat); 11g Protein; 58g Carbohydrate; 101mg
Cholesterol; 1704mg Sodium  Food Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 2 Vegetable; 0 Fruit;  9 Fat; 0 Other Carbohydrates  Recipe by:
Ming Tsai  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2006 Calories From Fat: 974 Total Fat: 111.1g Cholesterol: 389.7mg Sodium: 1884mg Potassium: 2423.2mg Carbohydrates: 140.7g Fiber: 14.6g Sugar: 12.1g Protein: 113g